Café Cult Sumatra Mandheling Organic Coffee Beans 250g
Café Cult Sumatra Mandheling Organic Coffee Beans 250g
Café Cult Sumatra Mandheling Organic Coffee Beans
250g
Sumatra Mandheling Organic is a very strong and intense 100% Arabica coffee with a distinct aroma of spices and dark chocolate, characterised by a full body and low acidity.
Café Cult Sumatra Mandheling Organic Coffee Beans
‘Bur Ni Telong’ is located in the province of Aceh in northern Sumatra. Here, at an altitude of 1,200m–1,700m, you can encounter not only orangutans but also shaded plantations that produce our organic coffee under strict conditions. Only the finest coffee cherries are hand-picked by experienced farmers and then sun-dried. Origin of the Name: The name “Mandheling” does not come from a specific plantation or region but refers to the Mandailing ethnic group, which is involved in coffee cultivation in the Aceh region. Unique Giling Basah Processing: Sumatran coffee is known for its specific processing method (wet-hulling), where the parchment skin is removed from the coffee bean when it still has a high moisture content (around 50%), unlike the standard 10–12% in other regions. This technique contributes to its characteristic earthier profile, full body, and low acidity. Certification: The coffee holds an EU organic production certificate (BIO) and is often available as a Fair Trade product.
Character and Flavour
Our organic Sumatra will delight you with its unusually spicy yet fruity flavour. In the cup, it has a full profile characterised by strong herbs, a hint of dark chocolate, and a sweetness reminiscent of honey or syrup. The coffee is characterised by a rich and layered flavour with a full to heavy body.
- Aroma: A particularly strong aroma of spices.
- Flavour: Intense notes of dark chocolate and a balanced, complex flavour profile.
- Acidity: It has a naturally low acidity, which adds to its deliciousness and smoothness.
Ingredients
100% Arabica
Preparation
The key to preparing great coffee is the right combination of grind size, water temperature, and coffee ratio. Each preparation method requires a different approach to avoid under-extraction (weak and sour coffee) or over-extraction (bitter and astringent coffee). General Preparation Rules. Coffee to Water Ratio: Typically, use 1g of coffee per 15–17ml of water (a ratio of about 1:15 to 1:17). For a litre of coffee, this corresponds to roughly 60–70g of ground beans. Water Temperature: The water should never be boiling. The ideal range is 92–96°C. If you don't have a thermometer, let the kettle stand for about 30–60 seconds after boiling. Freshness: Grind the coffee just before preparation to preserve its aroma and flavour oils.
Coffee preparation differs primarily in the coarseness of the grind and the extraction methour Here are the basic procedures for the three most popular home methods: Moka Pot (strong coffee similar to espresso) This method uses steam pressure to force water through the coffee. Grind: Medium-fine, resembling coarse flour. Water: Fill the bottom chamber with water (ideally hot for better flavour) just below the level of the safety valve. Coffee: Fill the filter basket to the brim with coffee, but do not tamp it down, just level it. Extraction: Screw the pot together firmly and place it over a moderate heat. As soon as the coffee starts to flow into the upper part and you hear the typical hissing/sputtering sound, immediately remove the pot from the heat. French Press (full flavour with body) A simple method based on steeping coffee in hot water. Grind: Coarse, like granulated sugar or coarse salt. Ratio: Usually 60g of coffee per 1 litre of water (or about 15–17g per 250ml). Method: Pour the coffee into a preheated pot. Add water at a temperature of about 92–96°C. Stir and let it steep for exactly 4 minutes. Slowly press the plunger down and pour the coffee out immediately to stop further steeping. Lever Espresso Machine (classic espresso) This preparation requires precision and the correct pressure. Grind: Very fine, like plain flour or fine sand. Dosing: Put 7–9g in the portafilter for a single shot or 14–18g for a double shot. Tamping: Evenly and firmly tamp the coffee in the portafilter with a tamper. Extraction: Water at a temperature of 90–96°C should flow through the coffee under 9 bars of pressure for 20–30 seconds, resulting in a 25–35ml beverage.
Specifications
Coffee form
Coffee type
Packaging
Weight
| Code: | CAFkav083 |
| Warranty: | 24 months |
| Manufacturer information |
Café Cult c/o Dethlefsen & Balk GmbH, Hermann-Wüsthof-Ring 16, 21035 Hamburg, Německo, +49 (40) 73 10 73 - 0, [email protected] |